Easy Soft Butter Dinner Rolls

Easy Soft Butter Dinner Rolls


A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here’s how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!


  • 550g bread flour
  • 240g, 1 cup cold milk
  • 2 tsp, 8g allinson yeast
  • 50g, 5 tbsp granulated sugar
  • 2 eggs
  • 60g, butter, soften
  • a pinch of salt
  • 2 tbsp golden syrup, or honey
  • 1 tbsp water, boiled


  1. In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.
  2. Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It’s often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.
  3. Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.
  4. Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.